Chocolate Chip Cake

Prep Time:

20m

Bake/Cook Time:

33m - 34m

Yield:

1, 9 X 13-inch cake

This Chocolate Chip Cake is the kind of dessert that makes you wonder why you ever bothered with those fancy layer cakes. Easy, packed with chocolate chips, and large enough to feed a crowd, it's like the casual, laid-back cousin of the classic chocolate chip cookie, but with the volume turned way up. It's topped with a creamy vanilla frosting and sprinkled with mini chocolate chips. Every bite? Soft, melty, and packed with chocolate. Perfect for when you're having friends over, or honestly, just for you and a glass of milk on a quiet evening. If you've got a soft spot for all things chocolate chip, this sheet cake is gonna be your new best friend. Trust me, once you whip this recipe up, those store-bought cakes will just pale in comparison.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Chocolate Chip Cake

1/2 cup unsalted butter, softened
1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
2 large eggs
1 teaspoon vanilla extract
2 cups + 1/2 tablespoon all-purpose flour*
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups buttermilk
3/4 cup miniature chocolate chips

Frosting

1 cup unsalted butter, softened
1/2 teaspoon table salt
1 tablespoon vanilla extract
2 tablespoons heavy whipping cream
4 cups Imperial Sugar Confectioners Powdered Sugar
1/4 cup miniature chocolate chips

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Spray a 9 X 13-inch baking dish with nonstick baking spray.
Beat butter and sugar 2 minutes or until light and creamy. Add eggs and vanilla and beat again.
Add 1 cup flour, baking powder, baking soda, salt, and half buttermilk to mixture. Mix in gently. Add 1 cup flour and buttermilk and mix again.
Stir 1/2 tablespoon flour into 1/2 cup chocolate chips. Gently stir floured chips into cake batter.
Spread in prepared pan. Sprinkle with remaining chocolate chips. Bake 33-34 minutes. Remove and cool on a wire rack.
Beat butter and salt until creamy. Add vanilla and heavy cream and beat again. Slowly mix in the powdered sugar until smooth. Mix on high speed for 2-3 minutes or until light and fluffy.
Spread frosting on top of cooled cake. Top with miniature chocolate chips.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jocelyn Brubaker @InsideBruCrewLife.

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